How To Roast Sweet Potatoes

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Three sweet potatoes in different sizes

Sweet potatoes are most definitely our favorite food group! Yes friends, we said food group. They’re worthy.

And roasting sweet potatoes is one of our favorite preparation methods- hello sweet, caramelized goodness.

In our years of making sweet potatoes, we’ve discovered a quick and easy method for perfect roasted sweet potatoes every time! Shall we?

How to Make Perfectly Roasted Sweet Potatoes

  1. Slice in half lengthwise– hello to cooking in half the time!
  2. Add oil– it prevents the sweet potatoes from sticking to the pan and also helps achieve slight caramelization along the edges.
  3. Place cut side down– the part touching the pan gets lightly browned and the rest softens to perfection.
  4. Roast at 375 degrees Fahrenheit– we have found this temperature is low enough to allow the sweet potato to cook through fully, but high enough to provide a little caramelization.

Roasted Sweet Potato FAQs

How long does it take to roast sweet potatoes? 

The time it takes will depend on the size of the sweet potato, but we find for a medium sweet potato, 375 degrees Fahrenheit for 25-35 minutes is ideal. When you press the potatoes they should have a little give. Add more time, if needed.

How do you reheat roasted sweet potatoes?

We like to reheat them on the stovetop in a cast iron skillet until hot. To speed up the cooking process, you can slice them into chunks before adding to the skillet.

Do you need to peel sweet potatoes?

Not for this recipe! We prefer eating the skin (hello, fiber!), but you can scoop out the flesh and leave the skin, if preferred.

How long do they keep?

We recommend storing leftover roasted sweet potatoes covered in the refrigerator for up to 3 days.

A pan of perfectly roasted sweet potatoes

More Sweet Potato Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d LOVE to see what you come up with. Cheers, friends!

How To Roast Sweet Potatoes

A quick and easy, fool-proof way to make perfectly roasted sweet potatoes every time in HALF the time. Plus, two delicious topping ideas!
Author Minimalist Baker
A pan of perfectly roasted sweet potatoes
5 from 14 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 (sweet potatoes)
Course How To
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days


  • 2 medium sweet potatoes, skin on
  • 2 tsp avocado or coconut oil


  • Preheat oven to 375 degrees F (190 C). Cut potatoes in half lengthwise and transfer to a baking sheet. Drizzle with a little oil (if avoiding oil, omit) and massage to coat. Place cut side down on the baking sheet.
  • Bake for 25-35 minutes, or until caramelized on the edges and when you press on the top of the potatoes they have a little give.
  • Enjoy as is, or top with desired toppings. For sweet, go for nut butter, banana, and granola. For savory, go with black beans, avocado, salsa, and cilantro.
  • Best when fresh. Store leftovers covered in the refrigerator up to 3 days. Reheat on the stovetop in a cast iron skillet until hot.



*Nutrition information is a rough estimate calculated with avocado oil and without toppings.

Nutrition (1 of 2 servings)

Serving: 1 Sweet Potato Calories: 132 Carbohydrates: 26.2 g Protein: 2 g Fat: 2.3 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.32 g Monounsaturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 72 mg Potassium: 438 mg Fiber: 3.9 g Sugar: 5.4 g Vitamin A: 18450 IU Vitamin C: 4.1 mg Calcium: 40 mg Iron: 0.7 mg

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My Rating:

  1. Nell says

    So easy and successful! We used avocado spray oil and added Montreal steak seasoning to get them a little more savory.

  2. Lin says

    I have used your recipe for these many times. I know with whole sweet potatoes you need to put holes in them with a fork. I noticed your video shows doing that but it is not in the instructions. Is it necessary with them being halved? Thanks for your wonderful recipes and the fun music!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lin, thank you for your kind words! It’s not necessary when halving them. Hope that helps!

      • Barbara says

        I bake whole sweet potatoes all the time and there is no need to prick them to let out the steam as you do for other potatoes.

  3. Bonnie says

    I come back to this simple recipe again and again. Thank you for including solid, staple recipes on your site; they are so helpful!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We love to hear this. So happy the recipe is helpful to you, Bonnie. Thank you for the lovely review!

  4. Amy says

    Is there a way to roast a sweet potato and get the carmelizing without oil? I am finding that oil really effects my inflammation. Thank you!

      • Michele says

        You don’t need the oil to get sweet potato to carmelize—the sugars do the trick. You do need time, but if you roast them on a lower heat—350f—for at least an hour (depending on size—big ones take 2 hours) or until they collapse and ooze. If you want to brown the cut side, then raise the temp and broil for a minute. Or you can dice them before you roast, Bake 425-450 to brown, 20 minutes depending on size of dice. No oil needed, or just spray

  5. Jfellina says

    Followed the recipe exactly as written in terms of temperature and baking time. I used 1 tsp olive oil to coat and also sprinkled sea salt on top before baking as one commenter recommended. The result was so perfectly delicious, I have made this three days in a row for lunch. I’ve made roasted sweet potatoes whole and cubed before, but never thought to roast them halved. This method is my favorite because they stay moist and fluffy inside (like a whole roasted potato) but also get crispy and caramelized on the cut side (like cubed roasted sweet potatoes). I top them with sun dried tomato nut cheese (similar to cream cheese) and kalamata olives, with a simple side salad. So good!

  6. Pamela says

    Fabulous recipe! I just had gallbladder surgery 10 days ago and I’m searching for recipes that are easy on my stomach. I’m excited that I found this delicious recipe. I sprinkled on salt, pepper, and some tumeric, and drizzled on some maple syrup. Outrageous!!!

  7. Elizabeth says

    I tried several recipes in the past and kept on looking as none were ideal.
    I will look no more. This one is a winner!
    Speed of preparation, cooking and surprisingly VERY BIG ON TASTE!

      • Lanjar Wijiarti says

        Thank you for this quick and easy recipe. I use baby sweet potatoes, and substitute olive oil with coconut oil (since it’s cheaper in my country). There’s no need any toppings, i just can’t stop snacking it! Thanks again Dana!

  8. Diane says

    Thanks very much for the quick & easy method for baking sweet taters. Your recipe is lower temp and less time than other recipes but comes out perfect — go figure!! After the light coating of olive oil and placing cut side down, a coarse grind of sea salt was added to the skin side. Salt-roasting taters makes the skin just a little crisper and draws out some moisture but they’re still plenty moist. A chef taught me to salt-roast taters for chowder and potato salad, chilling them before using to firm up the flesh.

      • Robin says

        Hi Dana- another option is to microwave the potatoes till partially done or just getting soft then proceed with the oven method- I’ve made relish ones in 10-15 mins depending on size!

  9. Susan says

    this is so awesome! My daughter loves sweet potatoes but dinner is always last minute so we don’t have time to wait an hour. I cooked 4 sweet potatoes with your recipe and they were done in 25 minutes!
    And delicious! Thanks!

  10. Molven says

    Yum so good molven, the best gosh darn sween potaten I’ve ever eaten (is trueth), put a whole bunch of sauce on it and was a maximal treat! (lotsasauce) Ah, to be eating the sweet potatinoe… :)


  11. Peitra says

    I loved this! I needed a fast lunch and wanted a sweet potato but didn’t want to wait a whole hour. I ate it sweet and savory.

    But can I make one request, can you please share your music playlist? I love all the songs you have with your videos and can’t seem to find the music that goes along with all of them. So I end up having your videos replay so I can listen to the songs.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the suggestion, Peitra! I’ll be sure to pass it along :) We are glad you enjoyed this recipe!

  12. Megan says

    Hi! You used to have a recipe on this site where you would take a sweet potato, roast it, scoop out the inside and mix it with spinach (or kale, can’t remember) and add an optional cashew cinnamon sauce. I made it a few years ago and was looking for it again but can’t find it! Can you link me?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I am thinking that was likely an older recipe that has since been replaced with newer ones and no longer exists! Sorry, Megan!

  13. Amanda says

    Thi s recipe is so simple but so delicious!! I made some breakfast sweet potatoes this morning. Using this recipe to roast the sweet potatoes last night, I reheated them this morning and added some apple chunks and almond butter to the top and I’m loving it! Have yet to try with the avocado oil, but the coconut oil roasting is a win in my book. Thank you for the recipe!!

  14. Shelly says

    I was wondering if beets can also be roasted in the same way. If so, I would love to cook them together!

  15. Samantha says

    Thank you for posting this! I used your method but with Japanese sweet potatoes and I added cinnamon and turmeric. They were incredible!

  16. Mandy weston says

    Hi therefore the banana one is that oats of some sort and currants? It looks yum, can’t find the recipe. Thank you.